ANNUAL REPORT, 1943-44 45 



DEPARTMENT OF FOOD TECHNOLOGY 

 F. P. Griffiths in Charge 



Cranberry Research. (W. B. Esselen, Jr., H. J. Brunell, and F. P. Griffiths 

 in cooperation with C. L Gunness, Department of Engineering.) A drying tem- 

 perature of 170°F. was found to be optimum for the dehydration of cranberries. 

 Fresh cranberries should be either sliced or punctured prior to being dried in 

 order to facilitate the removal of moisture. Sliced cranberries dried approx- 

 imately 20 percent faster than did the punctured fruit. It was also observed 

 that the dehj'drated sliced cranberries rehydrated more rapidly than those which 

 were punctured. 



Approximately half of the ascorbic acid content of cranberries was destroyed 

 during dehydration and practically all of it was lost when the product was stored 

 for six months at room temperature (75°- 80°F.) in sealed containers. An attrac- 

 tive and tasty cranberry sauce may be prepared from dehydrated cranberries. 



The Nutritive Value of Mushrooms. (W. B. Esselen, Jr., W. H. Fitzpatrick, 

 H. J. Brunell, and A. Filios.) Commercially grown mushrooms (Agaricus 

 campestris) can be dehydrated so that on reconstruction and cooking they will 

 compare favorably in flavor and appearance with fresh mushrooms. For de- 

 hydration it is recommended that the mushrooms be thoroughly cleaned in cold 

 water, cut into pieces, blanched in steam for 2 minutes and 15 seconds and dried 

 at a temperature of 145°-150°F. to a moisture content of 5 percent or below. 

 The dehydrated mushrooms should be packaged in moistureproof containers and 

 stored at a temperature of 75° or lower. 



Fresh mushrooms are a very good source of riboflavin and nicotinic acid. The 

 thiamine, riboflavin, and nicotinic acid of mushrooms are quite stable during 

 dehydration and storage of the dried product. 



The quick freezing of mushrooms was found to yield a satisfactory and flavor- 

 ful product in which thiamine, riboflavin, and nicotinic acid were well retained. 



When mushrooms {Agaricus campestris) were fed as the sole source of protein 

 to white rats, they survived and grew, although not to the same extent as did 

 rats which were fed casein or soybean meal. From the results of animal feeding 

 experiments it was concluded that all of the essential amino acids are present in 

 mushrooms but in lower concentrations than are found in casein. Chemical 

 analyses showed that about 63 percent of the total nitrogen of mushrooms is in 

 the form of a protein. 



By means of chemical tests the mushroom protein was found to contain the 

 following essential amino acids: phenylalanine, histidine, leucine, lysine, arginine, 

 tryptophane, threonine. The essential amino acids which failed to give positive 

 tests were: valine, isoleucine, methionine. However, that these three essential 

 amino acids were also present was borne out by the animal feeding trials. 



Glass Container Research. (W. B. Esselen, Jr., J. E. W. McConnell, J. J. 

 Powers, R. G. Tischer, N. Guggenberg, G. J. Yourga, R. Woodward, and M. A. 

 Ewing.) In studies of the keeping quality of packaged edible oils (corn and 

 cottonseed oils), a number of chemical and physical tests for the detection and 

 evaluation of rancidity have been investigated. The only practical method avail- 

 able at present for the determination of rancidity in oils stored in sealed containers 

 is an evaluation of the oils by organoleptic means. 



Of many antioxidants tested with corn and cottonseed oils, catalase and the 

 palmitic acid ester of ascorbic acid appear to be the most promising. Gum guaiac 

 and nordihydroguaiaretic acid have been reported as being satisfactory anti- 



